Today the Child Nutrition Program invited some of the community members in the medical field to a "show and tell" lunch featuring some of the new menu items we’ve been developing, a demo of the new Robot-Coupe choppers the community donated and update the group on some of the awesome changes they have made on the menus.
We started bright and early with the high school managers and a demo from the Robot-Coupe company on how to operate the new machines, which are basically giant food processors!!
Ready to chop:
I gave it a whirl :mgreen:
It’s amazing how much time these will save chopping!
Everything was fine and dandy until the room filled with raw onion smell 👿
So thankful for the person who brought in coffee for the group!
After the demo, Amy and I started working on our My Pyramid display featuring all of the great foods they serve.
I must add, that while this school system is BY FAR way ahead of the game, everything on the menu isn’t healthy. I’ve browsed the ingredient lists of all of the items they serve and raised my eyebrows at quite a few, namely the items you’d expect (pizza, chicken nuggets, etc.) but also the meats, which gave me a new understanding of the phrase "all-beef patty." But the bottom line is that given the $2.65 cents – INCLUDING LABOR – they have per student to serve, their efforts are nothing but amazing.
After set-up, we were all assigned a food to prepare for the luncheon
The infamous TONY!
The luncheon menu was all vegetarian and featured foods that are either ON the menu or in the development stage to be on upcoming menus. The spread was absolutely gorgeous!
Whole wheat rolls, fruit, black bean salsa, corn chips
Whole baked sweet potatoes ( <3 ) and roasted squash and peppers
Whole wheat penne pasta salad in a homemade dressing
Roasted potatoes, carrots and sweet potatoes and vegetable barley soup
A spinach salad (that I made!) with homemade ranch!! They are hoping to re-introduce homemade salad dressings to the menu. They are healthier, cheaper and taste so much better!
I didn’t have enough slots to fill my tray!
I had a taste of everything but the barley soup – because I knew I was having that for dinner! Half a sweet potato, a few chips and salsa, a roll, veggies, pasta salad and real salad. I don’t really like ranch dressing but Jim’s was fantastic!
I went back for fruity dessert
I spent last week making Iron Chef name tags for everyone who attended with a tagline and famous chef. I was Robin Miller
Back to the office –> to a meeting –> hour commute =
4:00 snack time – a Probar Fruition bar in peach.
I got home just in time with enough daylight left to bike to the gym.
Why I Love North Carolina: Balmy, 60* days in January (after a week in the ‘teens!) where I can bike without gloves or a coat and not be cold!
I had a great workout – 30 minutes on the ET and a quick weight session before coming home to….
Mushroom, Beef + Barley Soup!
New acronym: TGFM [Thank God For Matt]
Not only did he take out the trash, unload the dishwasher and get us a NEW BATHROOM FLOOR!! (OK, I was in on that, but so glad he’s been coordinating it!) but he made me dinner.
I don’t have time to recount his whole recipe, but it contained:
- Button mushrooms
- Shitake mushrooms
- 1 portabello mushroom
- 1/2 a piece of grass-fed beef tenderloin from our freezer
- Chicken stock
- Carrot + celery
- Thyme, rosemary and pepper
I’m pretty sure you could find a comparable recipe online somewhere. He meant for it to have more broth, but I thought it was perfect. Although I requested sherry or red wine next time for a hint of alcohol flava!
This One’s For The Girls
"The Conventional Of The Future"
Love this video that was sent to me today. Organic needs our help!
I’ve got emails to answer> and then I’m off to get in bed before 9 because I’m getting up early for some OATMEAL!!